Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 pints of water
- 1 1/2 pint of broth
- a small bunch of sweet herbs
- 1/2 onion
- 10 peppercorns
- 2 cloves
- parsley
- cloves
- salt
- pepper
Directions
_Ingredients._—½ lb. of eel, a small bunch of sweet herbs, including parsley, ½ onion, 10 peppercorns, 3 pints of water, 2 cloves, salt and pepper to taste. _Mode._—After having cleaned and skinned the eel, cut it into small pieces, and put it into a stewpan with the other ingredients; simmer gently until the liquid is reduced to nearly half, carefully removing the scum as it rises. Strain it through a hair sieve: put it by in a cool place, and, when wanted, take off all the fat on the top; warm up as much as is required, and serve with sippets of toasted bread. This is a very nutritious broth, and easy of digestion. _Time._—To be simmered until the liquor is reduced to half. _Average cost_, 6_d._ _Sufficient_ to make 1½ pint of broth. _Seasonable_ from June to March.